Double Oreo Stuffed Cookie Sandwiches!

Ingredients
Chocolate Cookies
— 1 ¼ cups all-purpose flour
— 1/2 cup cocoa powder, special dark
— 1 tsp baking soda
— ¼ tsp baking powder
— 1/8 tsp salt
— 1/2 cup unsalted butter, softened
— 1 cup sugar
— 1 large egg, room temperature
— 1 tsp vanilla extract

Filing
— 1/4 Cup Unsalted Butter, Softened
— 1/4 Cup Vegetable Shortening, room temperature
— 1 3/4 cups confectioners' sugar
— 1 tsp vanilla extract

Instructions:

1. Beat together unsalted butter and shortening. Add in sugar and vanilla.
2. Pipe dollops of frosting, freeze.
3. In a large bowl combine the flour, cocoa powder, baking soda, baking powder, and salt.
4. In a separate bowl, beat the butter until light and creamy, about 1 minute. Add sugar and beat until well combined. Beat in the egg and vanilla.
5. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Place dough in between two pieces of parchment and refrigerate for 30 minutes.
6. Preheat oven to 350 degrees F. Remove the chilled cookie dough from the refrigerator and roll out ⅛ in thick. Cut circles with cookie cutter. Place about 2 tsp of filling on center of cookie, and place another circle on top, pressing edges to seal. Bake for 15 minutes. They will still appear soft when done, but they will harden more than they cool. Allow cooling on the cookie sheet for 5 minutes, before removing to a wire cooling rack.
7. Spread filling in between two cookies